Steaker applies to the size of the cod, not the afore mentioned best way of cutting a big cod into steaks.
Unless I'm wrong, cod steaks, in my opinion, would be an ecumenical cooking train-wreck!!!
I don't know about cutting fish as far as a website goes, but if you have any questions, pm me.
I was taught by the best in the business...if you have the wherewithall, try buying the book "On Being a Chef" by Michael Rhulmann, and read the part about Charles "Corky" Clark; he was my fish kitchen chef, and combined with my years cutting fish on my boat and my father's, I think I came out the backend, pretty much close to a sushi chef.
Later,
Rick
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Originally Posted by capecodder
Does anyone know of a resource that shows how to clean a variety of fish? While filleting blues and stripers is straight forward, it would be helpful to know techniques for different species along with what parts are edible.
For example, I understand that a tuna is not filleted in the same way but would not know the right way. I have heard that dogfish are tasty (english fish and chips) as well as skate, but I would not know where to begin. Given the numbers of these things I catch (skate and dogfish), I should probably eat some of them...
Scup? Tautog? Bonito? No clue what to do with them. I've heard of "steaker" cod before (never caught one), is that a different method?
Maybe a good reference resource for the site.
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